Gingerbread Trees with Lemon Icing

Courtesy of: MELT®
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Servings: 60
Total Time:


This recipe will help you create the perfect holiday cookie. Adding lemon to the icing will bring a new and unique flavor to the otherwise plain taste. Get kids involved with individual piping bags and sprinkles.

Author: Adapted from Martha Stewart’s gingerbread cookie recipe ( by MELT® Chef, K.Tatko.


For the cookies:

  • 2 ½ cups all-purpose flour (spooned and leveled) plus more for rolling
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp cinnamon
  • 1 tsp coarse salt
  • 1 cup Rich & Creamy MELT, room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • ¼ cup unsulfured molasses

For the icing:

  • 2 tbsp fresh lemon juice
  • 1⅓ cups confectioners’ sugar
  • Sanding or coarse sugar (optional)


For the cookies:

  1. In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt.
  2. In a large bowl, using an electric mixer, beat MELT and granulated sugar on medium-high until creamy, 3 minutes.
  3. Add egg and beat to combine.
  4. Add molasses and beat to combine, scraping down the bowl as needed.
  5. With mixer on low, gradually add flour mixture and beat until combined.
  6. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).
  7. Preheat oven to 350 degrees with racks in upper and lower thirds.
  8. On a lightly floured work surface, roll out dough to a ¼ inch thickness.
  9. With a sharp knife or cookie cutter, cut dough into small 2 inch wide triangles.
  10. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets.
  11. Bake until cookies are firm and golden at edges, 10-12 minutes.
  12. Let cool completely on sheets on wire racks.

For the icing:

  1. In a small bowl, combine lemon juice and confectioners’ sugar and whisk until smooth.
  2. Drizzle icing over cookies and sprinkle with sanding sugar if desired.